Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage <i>Kulen</i>

The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage <i>Kulen</i>, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of...

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Autores principales:	Tina Lešić, Manuela Zadravec, Nevijo Zdolec, Ana Vulić, Irena Perković, Mario Škrivanko, Nina Kudumija, Željko Jakopović, Jelka Pleadin
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	meat products cyclopiazonic acid aflatoxin B<sub>1</sub> ochratoxin A LC-MS/MS moulds Medicine R
Acceso en línea:	https://doaj.org/article/216fb3a161b04b66a5cc04084c7b9f0f
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spelling	oai:doaj.org-article:216fb3a161b04b66a5cc04084c7b9f0f2021-11-25T19:08:55ZMycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage <i>Kulen</i>10.3390/toxins131107982072-6651https://doaj.org/article/216fb3a161b04b66a5cc04084c7b9f0f2021-11-01T00:00:00Zhttps://www.mdpi.com/2072-6651/13/11/798https://doaj.org/toc/2072-6651The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage <i>Kulen</i>, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of mould species was performed by sequence analysis of beta- tubulin and calmodulin gene, while the determination of mycotoxins aflatoxin B<sub>1</sub> (AFB<sub>1</sub>), ochratoxin A (OTA), and cyclopiazonic acid (CPA) was carried out using the LC-MS/MS (liquid chromatography-tandem mass spectrometry) method. The results showed a significantly higher number of mould isolates and greater species (including of those mycotoxigenic) diversity in traditional <i>Kulen</i> samples in comparison with the industrial ones. <i>P. commune</i>, as a potential CPA-producer, was the most represented in traditional <i>Kulen</i> (19.0%), followed by <i>P. solitum</i> (16.6%), which was the most represented in industrial <i>Kulen</i> samples (23.8%). The results also showed that 69% of the traditional sausage samples were contaminated with either CPA or OTA in concentrations of up to 13.35 µg/kg and 6.95 µg/kg, respectively, while in the industrial samples only OTA was detected (in a single sample in the concentration of 0.42 µg/kg). Mycotoxin AFB<sub>1</sub> and its producers were not detected in any of the analysed samples (<LOD).Tina LešićManuela ZadravecNevijo ZdolecAna VulićIrena PerkovićMario ŠkrivankoNina KudumijaŽeljko JakopovićJelka PleadinMDPI AGarticlemeat productscyclopiazonic acidaflatoxin B<sub>1</sub>ochratoxin ALC-MS/MSmouldsMedicineRENToxins, Vol 13, Iss 798, p 798 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	meat products cyclopiazonic acid aflatoxin B<sub>1</sub> ochratoxin A LC-MS/MS moulds Medicine R
spellingShingle	meat products cyclopiazonic acid aflatoxin B<sub>1</sub> ochratoxin A LC-MS/MS moulds Medicine R Tina Lešić Manuela Zadravec Nevijo Zdolec Ana Vulić Irena Perković Mario Škrivanko Nina Kudumija Željko Jakopović Jelka Pleadin Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage <i>Kulen</i>
description	The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage <i>Kulen</i>, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of mould species was performed by sequence analysis of beta- tubulin and calmodulin gene, while the determination of mycotoxins aflatoxin B<sub>1</sub> (AFB<sub>1</sub>), ochratoxin A (OTA), and cyclopiazonic acid (CPA) was carried out using the LC-MS/MS (liquid chromatography-tandem mass spectrometry) method. The results showed a significantly higher number of mould isolates and greater species (including of those mycotoxigenic) diversity in traditional <i>Kulen</i> samples in comparison with the industrial ones. <i>P. commune</i>, as a potential CPA-producer, was the most represented in traditional <i>Kulen</i> (19.0%), followed by <i>P. solitum</i> (16.6%), which was the most represented in industrial <i>Kulen</i> samples (23.8%). The results also showed that 69% of the traditional sausage samples were contaminated with either CPA or OTA in concentrations of up to 13.35 µg/kg and 6.95 µg/kg, respectively, while in the industrial samples only OTA was detected (in a single sample in the concentration of 0.42 µg/kg). Mycotoxin AFB<sub>1</sub> and its producers were not detected in any of the analysed samples (<LOD).
format	article
author	Tina Lešić Manuela Zadravec Nevijo Zdolec Ana Vulić Irena Perković Mario Škrivanko Nina Kudumija Željko Jakopović Jelka Pleadin
author_facet	Tina Lešić Manuela Zadravec Nevijo Zdolec Ana Vulić Irena Perković Mario Škrivanko Nina Kudumija Željko Jakopović Jelka Pleadin
author_sort	Tina Lešić
title	Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage <i>Kulen</i>
title_short	Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage <i>Kulen</i>
title_full	Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage <i>Kulen</i>
title_fullStr	Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage <i>Kulen</i>
title_full_unstemmed	Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage <i>Kulen</i>
title_sort	mycobiota and mycotoxin contamination of traditional and industrial dry-fermented sausage <i>kulen</i>
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/216fb3a161b04b66a5cc04084c7b9f0f
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Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage <i>Kulen</i>

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